I found this recipe 8 years ago on the Food Network website,
but their recipe only had coffee and I added some chocolate to mine. This mousse
is very rich, and it´s better to serve it in small portions.

In a small saucepan, sprinkle the gelatin over the water and let it
soften for 2 minutes. Add the milk, the cocoa and the espresso powder to the
gelatin, and heat the mixture over moderate heat, whisking constantly, until
the powder is dissolved.

In a small bowl, beat the cream until it just holds stiff peaks and fold
the coffee mixture into it gently but thoroughly. Spoon the mousse into 4
chilled long-stemmed glasses and chill it until ready to serve. (I put mine in
chocolate cups)